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1
Mix the salt, five-spice, and pepper in a small bowl and set aside.
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2
Pat the pork chops dry with paper towels and place them on a large plate or baking sheet.
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3
Rub all over with the oil, then rub all over with the spice mixture.
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4
Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
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5
Meanwhile, make the plum sauce.
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6
Heat the oil in a medium saucepan over medium heat until shimmering.
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7
Add the shallot, ginger, and garlic and cook, stirring occasionally, until softened, about 3 minutes.
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8
Add the remaining ingredients, stir to combine, and bring to a simmer.
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9
Reduce the heat to low and continue to simmer, stirring occasionally, until the plums are completely softened and falling apart, about 5 minutes.
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10
Transfer the mixture to a blender.
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11
Remove the small cap from the lid (the pour lid) and cover the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off), then blend until smooth.
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12
Transfer to a serving bowl and set aside.
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13
Heat an outdoor grill to medium (about 350 degrees F to 450 degrees F).
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14
If the pork chops have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.
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15
Place the pork chops on the grill, close it, and cook until grill marks appear on the bottom, about 9 minutes.
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16
Flip the pork chops, close the grill, and cook until theyre browned and an instant-read thermometer inserted next to the bone in the thickest pork chop registers 145 degrees F, about 6 to 10 minutes more.
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17
Transfer the pork chops to a clean serving platter, tent loosely with foil, and let rest in a warm place for 5 minutes.
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18
Serve with the plum sauce.
